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Stuffed Hokkaido Pumpkin

Stuffed Hokkaido

Ok guys, fall is slowly coming to an end, the nightly temperatures are dropping below zero and christmas decoration has hit the stores. But before we approach the colder season, I would like to give you one more fall recipe.

This creamy Hokkaido pumpkin is stuffed with tomatoes and white beans to give you an extra serving of protein! It looks like a simple dish, but it really fills you up and it’s definitely one to please! 🙂

Stuffed Hokkaido Stuffed Hokkaido

Ingredients (4 servings):

  • 2 hokkaido pumpkins
  • 2 cans white beans
  • 4 tomatoes
  • 1 small onion
  • 1 tsp ground cilantro
  • 1 tsp ground cumin
  • 1 tsp marjoram
  • olive oil
  • salt & pepper

Instructions:

  1. Wash pumpkins and cut in half (if they are too hard to cut, put them in the oven at 120°C/ 250°F for 20 minutes, then cut). Remove seeds with a spoon.
  2. Sprinkle some olive oil into the halves and sprinkle with cilantro & cumin.
  3. Place halves on a baking sheet face down and bake at 180°C/ 350°F for 30-40 minutes (if you put them in the oven before cutting them open, only leave them in for 25 minutes this time).
  4. Wash and drain beans. Peel and chop onion.
  5. Peel tomatoes: put them into boiling water for about 30 seconds, then put them into ice water. Carve into the peel and peel off. Then cut tomatoes into cubes.
  6. Sautée onions in olive oil and season with marjoram. After a few minutes, add tomatoes and beans. Salt & pepper to taste.
  7. When beans are warm, take pumpkin out of the oven and fill with bean mixture.
Stuffed Hokkaido Pumpkin
Serves 4
Creamy Hokkaido pumpkin, stuffed with white beans & tomatoes. A filling & delighting fall dish!
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Ingredients (4 servings)
  1. 2 hokkaido pumpkins
  2. 2 cans white beans
  3. 4 tomatoes
  4. 1 small onion
  5. 1 tsp ground cilantro
  6. 1 tsp ground cumin
  7. 1 tsp marjoram
  8. olive oil
  9. salt & pepper
Instructions
  1. Wash pumpkins and cut in half (if they are too hard to cut, put them in the oven at 120°C/ 250°F for 20 minutes, then cut). Remove seeds with a spoon.
  2. Sprinkle some olive oil into the halves and sprinkle with cilantro & cumin.
  3. Place halves on a baking sheet face down and bake at 180°C/ 350°F for 30-40 minutes (if you put them in the oven before cutting them open, only leave them in for 25 minutes this time).
  4. Wash and drain beans. Peel and chop onion.
  5. Peel tomatoes: put them into boiling water for about 30 seconds, then put them into ice water. Carve into the peel and peel off. Then cut tomatoes into cubes.
  6. Sautée onions in olive oil and season with marjoram. After a few minutes, add tomatoes and beans. Salt & pepper to taste.
  7. When beans are warm, take pumpkin out of the oven and fill with bean mixture.
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten (4 Portionen):

  • 2 Hokkaido Kürbisse
  • 2 Dosen weiße Bohnen
  • 4 Tomaten
  • 1 kleine Zwiebel
  • 1 TL Koriander (gemahlen)
  • 1 TL Kreuzkümmel (gemahlen)
  • 1 TL Majoran
  • Olivenöl
  • Salz & Pfeffer

Zubereitung:

  1. Kürbisse waschen und halbieren (wenn sie zu hart dazu sind, einfach bei 120°C für 20 Minuten im Ofen backen, dann halbieren). Kerne mit einem Löffel entfernen.
  2. Etwas Olivenöl in die Hälften träufeln und mit Koriander & Kreuzkümmel bestreuen.
  3. Die Hälften mit der geschnittenen Seite nach unten auf ein Backblech legen und bei 180°C für 30-40 Minuten backen (wenn du den Kürbis schon vor dem Schneiden im Ofen hattest, jetzt nur noch 25 Minuten backen).
  4. Bohnen abgießen und abwaschen. Zwiebel schälen und hacken.
  5. Die Tomaten schälen: erst für 30 Sekunden in kochendes Wasser legen (am besten in einem Sieb), dann nochmal mindestens so lange in Eiswasser legen. Dann die Schale einritzen und abschälen. Tomaten würfeln.
  6. Zwiebel in etwas Olivenöl andünsten und mit Majoran würzen. Nach ein paar Minuten Tomaten & Bohnen hinzugeben. Mit Salz & Pfeffer abschmecken.
  7. Wenn die Bohnenmischung warm ist, die Kürbisse aus dem Ofen nehmen und mit der Mischung füllen & servieren!

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